from Savoring Time in the Kitchen
Serves 4 as a main course salad
Ingredients:
1 lb of farfalle (bowtie) pasta
1 lb salmon filet, poached
1-1/2 cups frozen peas
4-5 scallions, sliced thin
½ cup Hellman’s Light Mayonnaise
1 cup plain yogurt
2 tablespoons fresh dill weed – or 2 teaspoons dried dill
Salt and Pepper
Directions:
Poach salmon in a covered saute pan in approximately 1/2 cup water with a little salt and pepper for about 12-15 minutes (or until fish flakes easily with a fork).
Place frozen peas in a colander in the sink. Cook pasta according to package directions and drain over the peas in colander. Rinse with cold water, drain, and place in a large bowl.
Flake the poached salmon and add to the pasta and peas along with green onions.
In a small bowl, combine the mayonnaise, yogurt and dill. Pour over the salmon/pasta mixture, season with salt and pepper to taste and toss gently to combine.
Chill for at least 30 minutes before serving (if you can keep from eating it right out of the bowl!).